Recipe - Fruit Rugalach

2 One fourth cup Flour; all purpose
1 cup Butter; cut into pieces
8 ounce Cream cheese; cut into
pieces
One half teaspoon Salt
2 cup Apricot preserves
1 cup Almonds (toasted); chopped
3 tablespoon Sugar
2 teaspoon Cinnamon

Pulse first 4 ingredients in a food processor until dough leaves sides of
bowl. Divide dough into 8 portions, shaping each portion into a ball. Wrap
separately in plastic wrap, and chill at least 1 hour. Remove 1 dough
portion, and roll into an 8 inch circle on a lightly floured surface.
Spread with One fourth cup apricot preserves, leaving a 2 inch circle of uncovered
dough in center. Sprinkle preserves with 2 tablespoons almonds. Cut circle
into 8 wedges, and roll up wedges, starting at a wide end. Place, point
side down, on a lightly greased baking sheet, curving into a crescent
shape. Repeat procedure with remaining dough portions, preserves, and
almonds. Combine sugar and cinnamon; sprinkle over each crescent. Bake at
375F for 15 to 20 minutes or until golden. Transfer to wire rack to cool.
Yield: about 5 dozen.

APPLE Rugalach; Melt One fourth cup butter in a large skillet; add 4 large Granny
Smith apples, peeled and finely chopped, and 1 cup sugar. Cook, stirring
constantly, 5 to 7 minutes or until mixture is thick and golden. Cool
substitute for apricot preserves.

Recipe by: Southern Living Oct 97 pg 220

Posted to recipeludigest Volume 01 Number 191 by Terry Pogue
tpogue@idsonline.com on Nov 2, 1997